Green tea is the most widely consumed tea in East Asia. Is it made by subjecting the dried tea leaves to a “kill green” process to arrest oxidation, thus preserving the leaves’ natural color. This is accomplished by baking, roasting, or steaming the leaves. A truly vast and diverse category, green tea is renowned for its delicate and complex grassy, vegetal, and floral flavors, as well as numerous health benefits.

White teas do not undergo the de-enzyming or “kill-green” process which fix the more vegetal and grass flavors into greens. Instead, they are allowed to oxidize slightly during the sun drying process. As such, there is very little in the way of green or grassy flavors, and the flavor is full, sweet, fruity and floral.